Tandoori Summer Chicken Salad
For the dressing
20 minutes + 4 hours/overnight marinating
In a large bowl, combine natural yoghurt, tandoori blend, garlic, lemon juice and vegetable oil. Test seasoning and add a little salt if desired. Add the chicken breasts and mix well with the tandoori marinade. Cover and refrigerate for 4 hours or overnight. Take chicken out of fridge 15 min before cooking.
Preheat the BBQ grill to a medium heat. Cook the chicken approx. 8—10 minutes each side or until cooked through. Remove chicken to a plate and cover with foil. Rest for 5 minutes, then slice thickly.
Combine yoghurt, garam masala, lemon juice and salt in a bowl. Whip well with a spoon.
In a bowl, mix coriander, mint, onion, avocado, tomatoes and cucumber. Arrange lettuce leaves on a large platter and top with salad mix and sliced tandoori chicken. Drizzle dressing over chicken salad. NAMASTE.